A
query was recently made to Scots Independent International Editor David R
Rollo regarding a custom at Scottish weddings. The inquirer, from the
States, was horrified to learn that it used to be the custom for the
bride's mother to break a bannock over the head of the bride - "Surely
that would ruin her hair-style?" was her response. But, indeed, it was the
case that after the formal meal, the bride's mother would break a bannock
or bridescake (a type of shortbread) over the head of the bride. (Mind you
that was in days langsyne). If the cake broke into wee pieces this was a
sign that the marriage would be fruitful but if it remained in large lumps
it boded ill and could indicate infertility. The cake often had trinkets
such as thimbles hidden in it. Unmarried queans scrambled to get a piece
of cake so they could put them under their pillow to dream on - presumably
of their own wedding prospects. From the bannock or bridescake developed
the present day wedding cake with fruit and decorated with marzipan and
icing, which grew larger and had several tiers, the top tier traditionally
being kept for the christening of the first child. Originally the cake was
cut by the bride alone and not by the bride and groom as is the usual
custom today. Pieces of the cake were handed round at the wedding and were
given to everyone who had given the couple a present. Sometimes young
girls crumbled a piece of cake through a wedding ring to ensure that they
would marry. The bride's cog (bowl) was passed around from lip to lip
filled with hot ale, whisky, cream, beaten eggs, sugar and spices and
everyone drank to her health.

Whisky and cream play a part in this week's recipe - Chicken and Whisky
Cream Sauce - which would be a treat for any bride and groom and their
wedding guests.

Melt butter and mustard in pan. Brown chicken on both sides, reduce heat,
cover and cook gently for five minutes or until tender. Keep warm. In pan,
add extra butter, shallots and flour to pan juices. Cook one minute,
stirring, and gradually stir in stock. Stir until sauce boils and
thickens. Add cream, Whisky, lemon juice and parsley. Simmer for a few
minutes and serve over chicken.

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